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This pumpkin pie is a family favorite that I managed to coax out of our sister-in-law. With a little more pleading, she agreed I could share it with you all here as well. It’s the Pumpkin Pie with Pecan Topping recipe I made in our Small Kitchen, Big Feast video. It’s really easy to make, completely decadent and worth every calorie!
Bennett Family Favorite Pumpkin Pie with Pecan Topping
In the video, I took the easy route and picked up a pre-made 9″ unbaked pie shell (gluten free) from Whole Foods. Marie Callender pie shells also work well.
Here’s the recipe for the filling and topping.
1 x 15 oz can of pumpkin puree
1 x 14 oz can of sweetened condensed milk
2 egg yolks
1 x teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 egg whites
TIP: I usually double the spice ingredients for extra pizzazz
2 x tablespoons all purpose flour (I use GF)
1/4 cup packed brown sugar
1 teaspoon cinnamon
2 tablespoons butter, chilled
1 cup chopped pecans or walnuts (optional)
- Preheat oven to 425 F (225 C). You can do the same whether you are using a regular or convection oven
- In a large bowl, mix the pumpkin puree, sweetened condensed milk and egg yolks. Stir in the cinnamon, ginger, nutmeg and salt
- In a glass or metal bowl (I used a large Corelle bowl) whip egg whites until soft peaks form, then gently fold into pumpkin mixture
- Pour filling into pie shell
- Place the pie on the low rack of your convection oven (I only have a high rack and it worked just fine) and bake for 15 minutes at 425 F
While the pie is baking, prepare the topping
- Combine flour, brown sugar and cinnamon
- Blend in cold butter with a fork or pastry blender until crumbly (I used a fork – who carries a pastry blender in their RV!?)
- Mix in the pecans (or walnuts)
- Remove pie from the oven and sprinkle the topping evenly over the top
- Reduce heat to 350 F (175 C) and return pie to the oven to bake for 40 minutes or until set
- Test with a toothpick which should come out clean when cooked
Makes 8 slices.
Optional: Serve with a dollop of whipped cream for extra decadence and deliciousness! I simply whipped up some heavy whipping cream in my Ninja blender. Voila!